Grammy's Kitchen · Pesto Pasta · Sun-Dried Tomato Pesto Pasta with Roasted Ve
One of 66 pesto pasta recipes we measured
from cookieandkate.com
It ranks #1 of 66 for brightness among the pesto pasta recipes we compared. 53 cooks on cookieandkate.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 36% | 12% |
| protein add | 0% | 22% |
| aromatics | 71% | 1% |
| vegetables and beans | 225% | 18% |
| salt | 1% | 1% |
| acid | 20% | 0% |
Adapts cleanly: dairy-free, egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 190 g | 1 6.7-ounce jar sun-dried tomatoes, packed in oil* |
| 42 g | 1 cup packed fresh basil leaves (about 1 1/2 ounces), plus extra for garnishing |
| 30 g | 1/4 cup slivered almonds |
| 10 g | 3 to 4 cloves garlic, to taste |
| 15 g | 1 tablespoon fresh lemon juice |
| 2 g | 1/4 to 1/2 teaspoon salt, to taste |
| Pinch red pepper flakes | |
| 54 g | 1/4 cup extra-virgin olive oil |
| Optional: 1/2 cup freshly grated Parmesan or nutritional yeast to taste | |
| 227 g | 8 ounces whole grain pasta (gemelli, rotini or penne) |
| 200 g | 1 medium zucchini, diced |
| 1 medium yellow squash, diced | |
| 120 g | 1 medium red bell pepper (or orange or yellow), diced |
| 150 g | 1 medium yellow or white onion, diced |
| 27 g | 2 tablespoons olive oil |
| 30 g | 2 tablespoons balsamic vinegar |
| Salt | |
| Freshly ground black pepper |
Method: 5 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wow, you wrote this recipe over 5 years ago, and I have never had (or made!) sun dried tomato pesto before, it's DELICIOUS. I think I like it better than basil pesto, which I've always thought would be hard to top. I did add parmesan since I had it, but it ta” — a cook, 5.0★
“I really wanted to make this and although I didn't have a jar of sun-dried tomatoes, I had a package of them (not the kind packed in oil). I thought I could just add my own oil and it would still work, and I'm not sure if that was the problem or the fact that ” — a cook, 5.0★